🍚 Enjoy a delicious creamy mushroom risotto, cooked to perfection in your Cookeo. This comforting dish combines the richness of mushrooms with the creamy texture of rice for an unforgettable taste experience. 🍄🥣
15 min
10 min
Switch on the Cookeo and select "Browning" mode. Pour in the olive oil and sauté the chopped onion and minced garlic until translucent.
Add the sliced mushrooms and sauté for a few minutes until lightly browned.
Add the Arborio rice and stir well to coat the grains with oil. Cook for about 1-2 minutes until the rice becomes slightly translucent.
If using white wine, pour it into the Cookeo and cook for a few moments until reduced by half.
Add the vegetable stock to the Cookeo and mix well. Close the lid of the Cookeo and set it to "Pressure cooking" mode for 5 minutes.
Once cooked, release the pressure and open the Cookeo lid. Add the grated Parmesan and stir to obtain a creamy texture.
Season with salt and pepper to taste.
Serve the mushroom risotto hot, garnished with chopped fresh parsley if desired.
Tip
🍄 For an even tastier risotto, don't hesitate to use dry white wine in the preparation. Its subtle acidity adds extra depth of flavor to this delicious dish. 🍷
Autumn
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